HOW TO SMOKE BRISKET ( Using Pit Boss Smokers)

[@WhiteBullsBBQ]

HEY EVERYBODY! THANKS FOR WATCHING! You Can Now Purchase Our Rubs Here >>>> whitebullsbbq.com/shop/

[@dakine49491]

Tri tip came out great. Just one question how much time did it take you to cook them on the pit boss grill, I have the 1100 version and thinking of putting 4 smaller tri tips on it but not sure if I should leave it overnight or early morning to have them ready for 1pm. I seen so many say any where from 2 to 6 hrs but under 3hrs seems to be more for medium rare. I like it to be more about how your tri tip came out as looked perfect to me. Thank you for sharing your cooking.

[@WhiteBullsBBQ]

@@dakine49491 anything you cook earlier is better you can always crank down and cook slower. Cranking up and cooking faster in bbq is a sin.

[@jesussykes]

Hey did you keep your brisket @ 250 the Entire time?

[@WhiteBullsBBQ]

Yes

[@God53]

“Don’t go batshit crazy with your rub.” Proceeds to go batshit crazy with rub.

[@millenialbroadcast]

Hilarious

[@itr0863]

The best brisket video ever. You guys rock

[@shannonwoodcock1035]

I got the Pitboss KC Combo - Have done, Pork Shoulder, chicken, got apple/cherry wood pellets and did muffins & pies. Yesterday I did bacon wrapped tenderloins. All came out amazing. Brisket is my next challenge. Great video and detail on the spice layers. My new toy is getting me thru this isolation.

[@WhiteBullsBBQ]

Sounds great!

[@maecadayona7233]

One thing I love about America, good smoked brisket.❤

[@phatmarine]

your methods are awesome! thanx for making the video...

[@robertgentry7193]

I had to come back to this video ❤ you were so detailed on this one…my favorite brisket video of them all!! 👏🏽

[@slagathor757]

What temperature did you set on the Pro Series ? 225?

[@SmokingwithBush]

If you woulda elbow dropped that brisket, I woulda lost my mind lol. That production on the first full video out the gate is impressive. Keep it goin!

[@rfrontera042]

Just made my first brisket ever and used this video and my pit boss pro. Literally the best thing I ever ate. (That didn’t have two legs 😂) Thanks brother 👍🏻👍🏻👍🏻👍🏻

[@WhiteBullsBBQ]

So glad to hear this! This is what its all about

[@BabyBackManiac]

This is a fantastic video, guys. I see great things in your future and i'm not just talking about brisket sandwiches tomorrow. Definitely got a subscriber here. Best of luck and welcome to youtube!

[@WhiteBullsBBQ]

Thanks Justin! We Really Appreciate that! Means even more coming from you your videos are inspiring and informative to us! 🤘🤜💥🤛

[@deezrocks6732]

I just got me an austin xl for xmas . Ive watched this vid 3 times to kinda guide me for my first brisket on the new equipment .

[@WhiteBullsBBQ]

Glad to help thanks for watching

[@Belbivdevoe]

This is wack.. watch Harry Soo or ATbbq for the black belt world champ tips

[@wirge7967]

“Don’t go bat shit crazy with the rub” *Adds like 9 ingredients*

[@Randommemes741]

Thank you for the asterisk to render the bad word inoffensive because nobody knows what that word is now. Well done

[@Frindleeguy]

@@Randommemes741 Why are you so bitter?

[@renzow912]

Two Watt Probably because his brisket didn’t come out to good lol

[@jsauceda1239]

🤣🤣

[@dank9288639]

hahaha he got fkn sauced 😂

[@AndyVandercoy]

Getting myself a pitboss and trying this out in a few weeks because of this video. Thanks and you have a new subscriber...and I drolled on myself thanks for that :p

[@thomasallen3818]

I’m from Texas, and y’all know brisket! Good job, and I just subscribed.

[@WhiteBullsBBQ]

Thanks man! Thanks for watching #TheBestDamnBBQEver

[@robertkibble4433]

Hey man I did this over the weekend and I want to say THANK YOU for your video. You helped me through my first brisket on a smoker and IT WAS THA BOMB. Thank you

[@WhiteBullsBBQ]

Thanks for watching Thats What This Is All About 🤘

[@duanehenicke6602]

Here in south Texas it's almost impossible to find anything other than whole packer brisket. I noticed when you sliced the whole packer, never was a grain change from the flat to the point. In fact i never seen a point at all. Just curious.

[@commshot]

I was thinking the same thing. Where's the point and the fat line. I know it was select, but dang, did they get that brisket from an anorexic cow?

[@duanehenicke6602]

@@commshot My best guess is it was a flat, sold as a whole packer. Who's going to question you when you come from a land of few briskets? I suppose it was the internet that made brisket a common thing country wide. But it sure messed up the price per lb for us good ole boys. At least they're readily available in every grocery store in south Texas. Never used to be a thing as select, choice, prime, or any other grade of brisket. It was just called brisket. And almost giving away. I won't even get into fajitas or sweetbreads.....

[@WhiteBullsBBQ]

Hahaha I wish I was from Texas in this regard

[@chasemccoy4474]

Never made a brisket before, bought a pellet smoker watched some of your guys’ videos. HOLY S*IT brisket with your seasonings and method on my pit boss, ha damn down best thing I’ve tasted in my life. Couldn’t even use BBQ just the juice (great tip for beginners on keeping that). And the ribs from your video, literally pulled bones out with 2 fingers without touching the meat! Been sharing like crazy. 10/10 fellas. Keep it up 🤘🏼

[@WhiteBullsBBQ]

This is what we like to hear Chase! So glad to be a help and to keep the bbq game growing ! You the man!

[@aljanaby85]

A noob here .. So I've been wondering why you guys were keeping the brisket "juice"! So you use it for dipping is what I am gathering?

[@WhiteBullsBBQ]

Use it for reheat of the extra brisket meat for the next day or 2. It rebastes the meat with its original flavors. It will however serve for many other things including for soups or dips for a au jus

[@EddieWrightBBQ]

Nice job fellas. best smoke ring i ever seen come from a pit boss. Way to work with what ya got.

[@WhiteBullsBBQ]

appreciate it

[@terminallance100]

How long did you cook it and at what temperature before you wrapped it? How often did you spray it? And then how long and at what temperature did you have it wrapped?

[@WhiteBullsBBQ]

250, spray once an hour, wrap at 165 pull at 200

[@zachfarmer8081]

Great work fellas. I just got a pit boss grill for Christmas and cant wait to try smoking a brisket

[@michaelbuckwash2412]

New to smoking meats here, but I am so intrigued! What gloves are you using underneath those black gloves?

[@WhiteBullsBBQ]

They're heat liners look them up on amazon!!

[@yanielmarti366]

My first brisket on my pit boss. Thanks for the tips. BTW, that song you used for the intro is fuego.

[@WhiteBullsBBQ]

Thanks for the love! Glad to hear it!

[@ericgutierrez5726]

I feel this is what heaven must be like. Most helpful video out there. Great job guys.

[@WhiteBullsBBQ]

thanks Man

[@trentbenton8695]

Man that looks absolutely amazing! Cooked perfectly

[@dirtymotovation]

did yall shirts say philly, PA?

[@WhiteBullsBBQ]

Yes! Thanks for watching.

[@awahpahpow7735]

So real quick, why did you put it on the top rack of the pitboss?? And any recommendations for cold weather cooking??

[@WhiteBullsBBQ]

Cold weather cooking always go 25 degrees above desired temp

[@gregorywolff3702]

Doing my first brisket for Christmas. Full packer!! This video is helping me get the nervousness out lol.

[@WhiteBullsBBQ]

Follow WhiteBullsBBQ we know things! Lol glad we can help

[@gregorywolff3702]

White Bulls BBQ Done! And thanks again. Merry Christmas from NC

[@jonesja11]

Hey guys what's up so I just got a Austin xl what tempatuter should I be cooking a brisket on this is my first time with a smoker and what is the spritz spray

[@WhiteBullsBBQ]

225 for 2 hrs 250 for the remainder until internal temp of 205F. Spritz is H2O!

[@DaleSHess]

Great video. Thank you. As for the “brown end”, I’ve seen other brisket videos and some explain that this comes from the hot water used while processing the entire cow. Basically, it’s slightly cooked meat. It’s safe, so it ends up being personal preference.

[@Loveduhmusic]

I'm trying to get into grilling and smoking meat. These videos are helpful. Thanks 👍

[@reedchicas19]

Are you using broth to spritz the meat while it’s cooking ?

[@WhiteBullsBBQ]

No just H20

[@meatsloth333]

The brown spot is where they split the carcass at the processing plant then apply an antimicrobial treatment to it like an acid or steam to kill any bacteria so they primals dont spoil after vacuum sealing it. I see it on chuck rolls and top rounds all the time too.

[@bretmaynardmusician3807]

That “brown” is where the packer cryovac’d the brisket, completely harmless

[@ff75]

The browning is that this edge of the brisket is exposed when the carcass is split into sides, and these sides have various antimicrobial treatments applied to them such as organic acids (lactic acid is the most common), hot water, and/or steam pasteurization to destroy potential pathogens. The application of these acids and/or heat will denatured the color pigments in the meat causing this graying or browning appearance to develop.

[@Laxopezc]

What was the cooking time and cooking temperature

[@WhiteBullsBBQ]

250-275 about 10 hours. Wrap at 165-170 in foil

[@Laxopezc]

@@WhiteBullsBBQ wrapped how many hours

[@WhiteBullsBBQ]

@@Laxopezc you don't cook to time. You cook to temp. 165-170 internal you wrap

[@Laxopezc]

Looks 💣 btw

[@WhiteBullsBBQ]

@@Laxopezc thanks!

[@garykellyjr82]

Does foil work better than peach paper any advise would be nice gonna do my first brisket for the superbowl?

[@dank9288639]

it comes down to personal preference for the most part... I use whatever I have on hand. I always get paper for free from my butcher lol. If I forget to ask for some I use foil. haven't noticed a massive difference

[@WhiteBullsBBQ]

Foil Reserves moisture and juices

[@dirtymotovation]

also- should you put the brisket dead center on the grates?, or off to one side?

[@lenburton43]

Excellent king good cook

[@hd99softail69]

Really enjoyed the video. I am looking forward to more, new sub !

[@WhiteBullsBBQ]

Glad to have you! Welcome aboard

[@jf831024]

Enjoyed the video but would love to see the cornbread recipe and any other recipes you guys may like to use. Thanks

[@cncpaul]

Maybe I missed it, but what was the temp of the grill, and what are you spritzing it with? Thanks looks awesome

[@WhiteBullsBBQ]

250°-275°F Water Spritz

[@cncpaul]

@@WhiteBullsBBQ thanks so much

[@aarmendo]

Do you use a water pan in the grill?

[@WhiteBullsBBQ]

No thats why i spritz

[@datsmoothbrotha]

So what did y'all do with all the juice you saved for later?

[@WhiteBullsBBQ]

You can use it when you re heat, use it in soup or just for dipping the brisket in. Thats what we do.

[@jordandllrd]

I've watched other videos on pellet smokers and briskets. Some people are putting the fat down. You guys put it up. Does it make a difference? I'm new to the pellet smokers. I got 700 classic pit boss. Nice video also. 👍👍👍

[@WhiteBullsBBQ]

Thanks, what makes the difference is the fat cap rendering bastes the meat as it cooks making it far more tender

[@cnote2774]

You guys don’t cut one way on the lean and one way on the moist side? With or against the grain?

[@WhiteBullsBBQ]

Always against the grain

[@cnote2774]

White Bulls BBQ thanks that’s what I do but usually once I hit the high rise spot toward the middle going to the thick side I turn it and slice the other way. Never had done it the way you guys cut I’ll have to try it. Thank you your guys recipe is very similar to my I make mine in a stick burner though. Was thinking of getting a pellet smoker eliminating some of that hard work one puts in all day keeping that fire right. This is the only video I watched from you guys thus far have you ever cooked on a stick burner? How do you compare taste on one vs this?

[@WhiteBullsBBQ]

Two of the briskets where just flats. Thats why we cut the same all the way down. The last one was a full packer.

[@cnote2774]

White Bulls BBQ nice thanks for answering my questions those were huge!!! Didn’t know just seen the size thought it was a full one.

[@aarongarcia518]

How much longer did these cook after being wrapped?

[@WhiteBullsBBQ]

It usually is about 1-2 hours after wrap!

[@Cooeyify]

Gonna try brisket for first time tomorrow. Do you recommend injecting? And is seasoning and placing in fridge , or seasoning right before you cook better?

[@WhiteBullsBBQ]

Always season the night before if possible! Dry brining is always better! No injection needed for brisket!

[@Cooeyify]

@@WhiteBullsBBQ It came out good. I didn’t wrap because the stall was only like an hour. It came out tasty but not quite as juicy as I had hoped. Next time I’ll try wrapping at 160

[@WhiteBullsBBQ]

Gotta hit that wrap!

[@chrisb48907]

Hey guys, just wondering your thoughts on the Whiskey stii smoker?>..i currently use a Masterbuilt digital, and thinking about getting a pellet grill..

[@WhiteBullsBBQ]

Get a traeger ironwood!

[@chrisb48907]

@@WhiteBullsBBQ LOL...ok..1600 bux

[@WhiteBullsBBQ]

Its 200% worth every dollar

[@mosesrodriguez9723]

Bro tried it loved it thanks, i tried making brisket 2 times before and it didn't come out the way i wanted, followed your way and it came out great thanks from cali

[@jacobcastro6997]

What did you spritz with?

[@mosesrodriguez9723]

Just water

[@Cruusher]

i just got a new pit boss pellet...you put that on the Top rack ? or should I put that brisket on the bottom rack..? ty

[@WhiteBullsBBQ]

Go top

[@Ziggyzig213]

What temp you smoking at? And at what temp did you wrap it?

[@robertravish]

I’m drooling a that smoke ring

[@WhiteBullsBBQ]

Me too! Thanks for watching

[@jesusvalencia200]

Want to say amazing job 👏 keep it up guys

[@WhiteBullsBBQ]

will do

[@dw5284]

You boys are welcome down here in the South anytime. Appreciate y'all.

[@chrisb48907]

great video, i am eyeing a pitboss smoker as an upgrade from my electric. Just curious how much pellets would you use for a brisket cook?..or ribs etc ? cheers from Canada !

[@WhiteBullsBBQ]

Quarter bag give or take

[@chrisb48907]

@@WhiteBullsBBQ sweet so a fella could get a couple cooks out of a bag...nice !!

[@donaltemus3565]

What temp did you smoke at for the first 6 hours unwrapped and after the wrap as well?

[@WhiteBullsBBQ]

250-275

[@donaltemus3565]

Thanks guys. I got a prime packer and the flat wasn’t near the results you guys achieved, but the point was absolutely perfect. Just don’t know why the flat didn’t give me what I expected. Going to try and inject it next time

[@WhiteBullsBBQ]

@@donaltemus3565 that's what its all about don! Trial and error! Keep swinging away

[@kenbrock940]

Nice video. Well done.

[@keingomez8202]

Just bought a pit boss and never have ever made nothing on a smoker hopefully it comes out good have couple of questions?

[@lewineastham3346]

I promise you can watch videos on everything you want to smoke on your Pit Boss but you are going to have to figure out how it cooks first. After that you can do just about whatever you want. No 2 are the same as far as cooking unless you go high dollar Yoder or other similar smokers. The point is have fun making your own recipes and cooking your favorites on the smoker no matter the smoker. I truly enjoy mine without a doubt!

[@filipinoGuy70]

Do you have it on smoke or 225 pitboss

[@meza5207]

how long does the brisket have to sit in fridge after seasoning and before hitting the smoker ???

[@WhiteBullsBBQ]

I recommend 24 hours

[@meza5207]

@@WhiteBullsBBQ appreciate it ! I'm going to try this weekend so ill make sure to buy brisket tomorrow fingers crossed!! oh and how often do you spritz ?

[@WhiteBullsBBQ]

@@meza5207 good luck buddy! once an Hour! happy smoking

[@javasoccernut]

What made the better brisket. The vertical or horizontal smoker? I'm looking for a new grill.

[@jerroddumond8956]

Fat cap up or down on the pit boss?

[@WhiteBullsBBQ]

No matter what you cook on fat cap up

[@brucearner]

What model Pit Boss where you using? Not the upright

[@WhiteBullsBBQ]

820 pro Series

[@mikejr24]

Can you leave the probes in while cooking?

[@WhiteBullsBBQ]

Sure you can

[@perkperko-nl6xt]

Yall did that the smoke ring was hulla hooping great job

[@odeanriley81]

Question! On the pit boss cooker which temp reading is correct? The digital or gauge on lid? And how do you fine tune temp? Thanks

[@WhiteBullsBBQ]

Both are correct because they are taking temps from different areas in the pit. It all depends on which one you want to use. The digital is closer to the grate level on the 820 pro so i stick to that.

[@joshhaywood0915]

Subscribed and clicked that bell!! Awesome video guys and even better looking briskets. Killing it.

[@frankfranco5152]

What temp is your smoker set at ???

[@WhiteBullsBBQ]

250-275

[@81velly]

Are you checking the temp in the point it flat for 165?

[@WhiteBullsBBQ]

The flat

[@frankfranco5152]

Should I be checking temp on the flat or point? And my temp is usually around 225

[@jessegiordano9333]

That's some dope ass brisket my friend. Oh and my kid's dancing to the music now.

[@jasonchowning8055]

What P Setting did you use?

[@akzutube]

Dope AF🔥🔥🔥

[@WhiteBullsBBQ]

🤘 Thanks For Watching

[@matthewhernandez9184]

What thermometer do I use on my pitboss? Probe1 and 2 read between 251-273F and my dome thermometer is reading 260F but my "actual temp" is reading 220F?

[@WhiteBullsBBQ]

When the dial is turned to what temp?

[@matthewhernandez9184]

@@WhiteBullsBBQ 225

[@matthewhernandez9184]

I'm smoking a brisket for the first time and trying to figure out the right temp to smoke it

[@mikearellano3180]

What should the p setting be on smoke option? What should the p setting be if I set the temp to 250? For a brisket. I'm looking for a heavy smoke flavor and dark bark

[@mattchumoore4214]

Setting your grill to the 250 option will probably yield enough smoke to keep you satisfied The smoke setting is really for lower temp smoking. Around 150°

[@WhiteBullsBBQ]

250 all the way spritz with water every hour... thanks for watching!

[@travisjesperson500]

Good work fellas.. like to see guys my age have my same passion

[@franciscoguerrero6492]

Nothin like smoking in ur retros🔥💨

[@WhiteBullsBBQ]

Nothing!

[@DAHTRUCKER]

Fat cap up? Never heard that before. Is it cause the heat source is different in a pellet grill?

[@WhiteBullsBBQ]

No different just preference

[@sypher5868]

Great video! Does your pitboss fluctuate temperature much? I feel like i have been letting my brisket get to done before i wrap.

[@WhiteBullsBBQ]

The left side of the 820 doesnt "fluctuate" it just runs a good 20 degrees hotter most of the cook.. so we like to spin keep them top rack only now and also spin the briskets half way thru the cook to ensure more even cooking ! Always wrap at 165°F Internal

[@sypher5868]

@@WhiteBullsBBQ thanks! That's interesting I need to track mines fluctuations and see if I need to reach out to pit boss.

[@Rickster208]

Thanks for the share, looks amazing.

[@brandongrant8704]

Is that a half a potato holding your temp probe? That’s actually a good idea 👍🏻 better then the cheap metal clips

[@WhiteBullsBBQ]

Yes it is! Haha thanks for watching

[@garryriley5402]

I have the pit boss smoker but my problem is I'm from Santa Maria Ca. There we were raised on Bar b Que Tri Tip cooked over Red Oak Wood. Between the seasonings and Red Oak wood, the Tri Tip was very tender and a taste most people never experienced. I can get the seasonings but how come they won't or don't make Red Oak wood pellets or is there anyone we could contact

[@WhiteBullsBBQ]

Kingsford oak pellets are red oak! They should be in Lowe's this summer. I was send two bags from them last year and can say they are good pellets just hard to find.

[@garryriley5402]

Thank you for that info. We just moved to Okaloma in Jay, finding any pellets was hard to find. Again thank you

[@michaelwanner6890]

Hey there, Awesome looking brisket man! I cant wait to try this, I just bought a pit boss and want to try your method. When you hit the stall how long did the crutch take to reach 203 degrees? Thanks.

[@WhiteBullsBBQ]

Usually between 1-3 hours after crutch

[@reggiecoles6616]

Fat cap down or up ? Seen videos where some where folks went down? I go up.

[@WhiteBullsBBQ]

No matter what they say. FAT CAP UP.

[@snod815]

Great video! Brisket had my mouth watering. You’ve inspired me to get out there and try one.

[@WhiteBullsBBQ]

That was the goal. You are gonna nail it!

[@halfsleep3554]

So fat side up even tho the heat is coming from the center of pellet smoker?

[@WhiteBullsBBQ]

Yes trust me

[@halfsleep3554]

White Bulls BBQ love it

[@WhiteBullsBBQ]

@@halfsleep3554 Only way To Go!!

[@SimplePleasuresMTB]

Making me hungry bro! I’m getting that pit boss pro👍🏻🍺

[@johnwells7155]

Just curious as to why you opted to use the top rack and not right on the grates. I have the PB 1100

[@davidandrews2742]

Nice looking brisket

[@yeh387]

Trying this today. Awesome.

[@WhiteBullsBBQ]

We Have A Feeling Your Gonna Nail It

[@lmmdmax4582]

What temperature was this smoked at and what hour mark did you wrap it? I believe it was 6 hour mark. Also what was the total cook time?

[@dukainmanning7246]

Yeah I think I need a Pit Boss. All three looked great. The third one looked a little dry but still great.

[@JuanMartinez-df1lc]

Nice set up man. Is that like a little shed bbq area?

[@chris-jg7dx]

What's goin on Apple. I worked with you at JF in new jersey. Glad to see ya doing good bro. I got into smoking meats and shit too rockin a pit boss Austin xl. Might have to check out your guys rubs.

[@WhiteBullsBBQ]

Hell yeah brother use code DADDY10 For 10% off merch and rubs! Thanks for watching

[@chris-jg7dx]

@@WhiteBullsBBQ definitely will do man thanks

[@robertestes3826]

Where did you get your knife

[@WhiteBullsBBQ]

Dalstrong. Use Code WBBBQ

[@joseviera9146]

Soo good!!!salutes from mexico!!god bless you all

[@nickdenley7762]

Is that just water in the spray bottle?

[@WhiteBullsBBQ]

Yes

[@StageRulz]

Nice job gentlemen.

[@davidwood6098]

Loved the video!! And gah damn that’s some beautiful brisket!! Awesome job. -WHCBBQ

[@jaredm674]

How do you like the whiskey sthil smoker I have one and really like it just have to run the temp about 25 degrees hotter on the settings to achieve temps on the racks. Wish it had the p settings

[@WhiteBullsBBQ]

I agree about P settings but it's a beast love my Whiskey Still! Thanks for Watching!

[@jaredm674]

I put some foil to shield around the temp probe inside and it seems to help bring the temp up

[@artcancino6717]

Pit Boss Smoker purchased recently ✔. Brisket ✔ ingredients for rub ✔ and video watched ✔ We'll be having some Brisket tomorrow fellas! #staysafe

[@ORipples]

Would you say that the pitboss grill makes great biscuit without having the actual smoker? I'm mainly worried about the bark on it